Roasted Rutabaga With Ranch Seasoning Blend
Rutabagas have become an almost-whole-family-approved veggie since we first tried them a few months ago, and a ranch seasoning blend is always a huge hit around here. This is the ratio of herbs/seasonings my family enjoys in the ranch seasoning blend, but you can adjust as necessary to suit your taste. Roasting rutabagas brings out a slight sweetness, and everyone I serve them to thinks they are potatoes at first. They have a mild flavor similar to a Yukon gold potato (as long as you store them in a cool dark place and use them before they develop soft spots or grow sprouts), and their texture is very firm like a carrot. Use a very sharp knife when peeling and dicing and work on a stable surface!
- 1 whole 1 whole 1 whole Rutabaga, large, peeled and diced into 1/2-1 inch pieces
- 2 Tbsp 2 Tbsp 2 Tbsp Organic Coconut Oil, clarified butter, or animal fat of choice (melted)
- 1 tsp 1 tsp 1 tsp Parsley, dried
- 1 tsp 1 tsp 1 tsp Chives , dried
- 0.5 tsp 0.5 tsp 0.5 tsp dried Dill
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- 0.25 tsp 0.25 tsp 0.25 tsp Garlic Powder
- 0.25 tsp 0.25 tsp 0.25 tsp Onion Powder
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place diced rutabaga in a large mixing bowl, add all remaining ingredients and toss to coat.
- Place on a baking sheet in a single layer and bake at 400 degrees F for 30-35 minutes, until golden brown and easily pierced with a fork, stirring half way through.
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